Sauces & Condiments
This Arby's-inspired tzatziki sauce delivers that signature cool, creamy texture with a bright cucumber-mint flavor that's impossible to resist. The secret lies in proper straining to eliminate excess moisture, which prevents yogurt separation and creates that signature smooth consistency.
I've perfected this recipe after testing countless variations, and it's now my go-to for dipping, marinating, or topping everything from chicken to veggie platters.
The foundation starts with high-quality Greek yogurt, which provides that tangy base without being too sour. Fresh cucumber adds crispness and moisture balance, while garlic and lemon create the perfect tangy brightness.
Dill and mint bring that fresh herbaceousness that defines authentic tzatziki, though I've adjusted the proportions to match Arby's signature flavor profile. The key technique is straining the mixture through cheesecloth for 30 minutes—this crucial step removes excess liquid that would otherwise make your sauce watery.
What you'll end up with is a velvety, cool sauce that's perfectly balanced between creamy and refreshing. The texture stays smooth even after refrigeration, and the flavor remains vibrant for up to a week. This isn't just a dip—it's a versatile condiment that elevates any dish it touches.
The sauce works equally well as a marinade for grilled meats, a topping for baked potatoes, or a cooling element in summer salads.
For those who prefer extra tang, I recommend adding a splash of white vinegar or more lemon juice. You can also experiment with different herbs like parsley or basil for variations.
The recipe scales perfectly for parties or meal prep, making it a pantry essential that's always ready when you need that signature Arby's flavor at home.
Ingredients for arby's tzatziki sauce
Eight essential ingredients for that signature Arby's tzatziki texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Non-Fat Greek Yogurt 🧀 | 1 ½ cups | High-quality, thick texture preferred |
| Fresh Cucumber 🥒 | 1 whole | Seeded, peeled, grated fine |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Mint Leaves 🌿 | 0.15 cup | Chopped, stems removed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | ¾ tsp | Fine grain preferred |
| White Vinegar 💧 | 1 tbsp | Optional, for extra tang |
| Cheesecloth 🧵 | 1 sheet | For straining moisture |
The Greek yogurt is non-negotiable here—Fage or Chobani non-fat are my go-tos, but any thick, tangy brand works. Skip the full-fat version unless you want a richer, heavier sauce. Fresh cucumber needs to be peeled and seeded to avoid bitterness, then grated fine—a box grater works best. For the herbs, Trader Joe's sells pre-washed dill and mint bundles that save time. The garlic should be fresh, not jarred—minced with a microplane gives the best flavor distribution. If you're short on time, pre-minced garlic from the refrigerated section is fine, but fresh is always better.
No cheesecloth? A clean kitchen towel or paper towels work in a pinch, though they won't strain as effectively. Want more tang? Add an extra tablespoon of lemon juice or swap the white vinegar for apple cider vinegar. The olive oil can be swapped for avocado oil if you prefer a neutral flavor. For a vegan version, use coconut yogurt (like So Delicious) and add 1 teaspoon of apple cider vinegar to balance the flavor. The sauce thickens as it chills, so if it's too runny after straining, let it sit in the fridge for 30 minutes before serving.
This sauce keeps beautifully—up to 1 week in an airtight container in the fridge. For longer storage, portion into ice cube trays, freeze, then transfer to a bag. Thaws in minutes under cold water. The texture actually improves after 24 hours as flavors meld. I always make a double batch—one for dipping, one for marinating grilled chicken. The leftovers? Perfect for veggie platters or as a cooling element in summer soups.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—no weird pantry staples, just yogurt, cucumber, garlic, and herbs. Honestly, if you’ve got those, you’ve got everything you need to nail that cool, tangy Arby’s vibe at home.
- Garlic-Dill Kick: That raw garlic and dill punch? It’s the secret weapon. The yogurt keeps it creamy, but the herbs cut through with that bright, herby zing—like a spa day for your taste buds.
- Dips & More: Slather it on pita, toss it with grilled chicken, or just eat it with a spoon. Between us, it’s my go-to for game day, lazy Sundays, or when I’m too tired to cook but still want flavor.
- Leftovers That Last: Make a big batch—it keeps for days in the fridge. I’ll be real: I’ve had this sauce show up in lunches, as a quick snack, or even mixed into salads. Zero waste, all win.
Step-by-step instructions for Arby's tzatziki sauce
Here's how to make a restaurant-quality tzatziki that stays thick and creamy without separating.
Prepare the Cucumber Base
Start by peeling and seeding the whole cucumber using a vegetable peeler and spoon. I like to cut it in half lengthwise first, then scoop out the seeds with a spoon—this makes grating easier. Grate the cucumber using the fine holes of a box grater or food processor fitted with the shredding disc. You should end up with about 1½ cups of cucumber pulp.
Transfer the grated cucumber to the cheesecloth and gather the edges. Gently squeeze out all the excess liquid—this step is crucial for preventing a watery sauce later. Twist the cheesecloth to wring out as much moisture as possible without pressing too hard, which could break down the cucumber fibers. Set the drained cucumber aside in a bowl.
Mix the Yogurt and Aromatics
In a medium bowl, combine the 1.5 cups of plain non-fat Greek yogurt with the minced 3 cloves of garlic. Let this mixture sit for about 5 minutes while you prepare the remaining ingredients. This brief resting period allows the garlic to infuse the yogurt without overpowering it.
Add the chopped 0.25 cup fresh dill and 0.15 cup fresh mint leaves to the yogurt mixture. Stir gently with a silicone spatula, being careful not to overmix. The herbs should be evenly distributed but still visible as little flecks throughout the yogurt. This ensures each bite delivers that bright, herby flavor we all love in tzatziki.
Combine and Season
Add the drained cucumber to the yogurt mixture and fold it in gently using the spatula. You want to combine everything just until smooth—overmixing can make the sauce too thick. Next, drizzle in the 0.25 cup extra-virgin olive oil while stirring continuously. This helps emulsify the mixture and creates that signature silky texture.
Add the 2 tablespoons lemon juice, 0.75 teaspoon Diamond Crystal kosher salt, and 1 tablespoon white vinegar (if using). Taste and adjust the seasoning—you might need a touch more salt or lemon depending on your yogurt's tanginess. The sauce should be bright, fresh, and perfectly balanced between creamy and tangy.
Rest and Serve
Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 1 hour before serving. This resting period allows all the flavors to meld together and the sauce to reach its ideal consistency. The longer it chills, the better the flavors develop—up to 24 hours works perfectly if you're making it ahead.
Before serving, give the sauce a final taste and adjust the seasoning if needed. The texture should be thick and creamy, with no separation. If it looks too thick after chilling, stir in 1-2 tablespoons of cold water to reach your desired consistency. Serve with pita chips, grilled meats, or fresh vegetables for the ultimate Arby's-style experience.
Pro Tips For Making Arby'S Tzatziki Sauce
- Drain Cucumber Twice: After grating the cucumber, squeeze out the excess water with your hands—then wrap it in a clean kitchen towel and wring it again. I learned this the hard way: skipping the second wring leaves your tzatziki watery, no matter how much salt you add later.
- Use Cold Yogurt: Chill the non-fat Greek yogurt in the fridge for at least 30 minutes before mixing. Cold yogurt thickens better and prevents the sauce from separating later. (Yes, even if you’re impatient like me—trust the process.)
- Mince Garlic Finely: Don’t just chop the garlic—press it through a garlic press or mince it until it’s almost paste-like. This blends smoothly into the yogurt instead of leaving sharp, noticeable chunks. My grandmother swore by this, and she was right.
- Balance Herbs Early: Taste the sauce after adding dill and mint, then adjust before adding salt. Too much mint can overpower the cucumber’s freshness, while dill needs to shine. I was skeptical until I tried it—now I always taste first.
Serving suggestions for this dish
Dipping Perfection
This tzatziki sauce is a game-changer for dipping, especially with Arby's-style roasted garlic mozzarella sticks or crispy pita chips. I love serving it in a small bowl with a wooden spoon for scooping—it makes the experience feel more restaurant-worthy.
For extra flair, arrange the chips on a white porcelain platter and drizzle with a little extra-virgin olive oil before serving. 🥗
Grilled Meat Topping
Brush this sauce onto grilled chicken breasts or kebabs in the last 2 minutes of cooking—it creates a delicious, cooling contrast to the smoky meat. I also use it as a marinade for lamb chops or shrimp skewers, letting them sit for 30 minutes before grilling.
The herbs infuse beautifully into the protein, adding depth to every bite.
Veggie Platter Upgrade
Transform a simple veggie platter by adding this tzatziki as a dip for bell pepper strips, carrot sticks, and cucumber slices. I arrange the veggies on a slate board and serve the sauce in a small ceramic bowl for a visually appealing spread.
For a Mediterranean twist, add hummus and baba ganoush to the platter for variety.
Wrap and Sandwich Spread
Spread a thin layer of this sauce on gyro wraps, pita pockets, or sandwiches for that signature Arby's flavor. I love it on chicken shawarma wraps with lettuce, tomato, and tzatziki—it ties everything together perfectly.
For a lighter option, use it as a spread on whole-grain toast with smoked salmon and red onion.
Summer Salad Refresh
Add a spoonful of this tzatziki to Greek salads or cucumber salads for a creamy, cooling element. I toss it with cherry tomatoes, red onion, feta cheese, and kalamata olives for a refreshing summer dish.
The sauce also works well in grain bowls with quinoa, grilled veggies, and chickpeas for a protein-packed meal.
Party Platter Staple
This sauce is a must-have for any party spread. I serve it in a glass bowl with olive oil drizzled around the rim for a polished look. Pair it with warm pita bread, stuffed grape leaves, and marinated feta for a Mediterranean-inspired appetizer table.
The creamy texture and bright flavors make it a crowd-pleaser every time. 💫
Nutrition facts
Frequently asked questions
Why does my homemade tzatziki sauce get watery?
The most common reason is excess moisture from the cucumber. Always seed, peel, and strain the grated cucumber through cheesecloth for 30 minutes before mixing. This removes liquid that would otherwise dilute your sauce. If it's still too thin after chilling, add 1 tablespoon of Greek yogurt to thicken it naturally.
Can I make this sauce without fresh herbs?
Yes! Use 1 tablespoon each of dried dill and mint instead of fresh. For best results, toast the dried herbs in a dry pan for 30 seconds to intensify their flavor before adding. You can also substitute with 1 tablespoon of dried oregano if needed, though the flavor will differ slightly.
How do I prevent yogurt separation in tzatziki?
Use non-fat Greek yogurt (it has less fat to separate) and strain the cucumber thoroughly. The olive oil acts as an emulsifier—always drizzle it slowly while stirring continuously. For extra insurance, add 1 teaspoon of cornstarch mixed with 1 tablespoon cold water and stir it in before chilling.
What's the best way to store leftover tzatziki?
Transfer to an airtight container and refrigerate for up to 1 week. For longer storage, portion into ice cube trays, freeze, then transfer to a bag. Thaw in the fridge overnight—never at room temperature. The texture may thicken further after refrigeration, so thin with 1 teaspoon of cold water if needed before serving.
Can I make this sauce dairy-free?
Replace the Greek yogurt with 1.5 cups of coconut yogurt (like So Delicious) and add 1 teaspoon of apple cider vinegar to balance the flavor. Use the same straining method for the cucumber. The texture will be slightly lighter but still delicious when paired with grilled meats or veggies.